Coconut Curry Jumbo Shrimp Recipe

Cook rice

Rinse jasmine rice under cold water until water runs clear. Combine rinsed rice and 2.25 cups water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes; fluff with fork before serving.

Toast coconut

While rice cooks, heat a small dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, until golden brown and aromatic, 3–5 minutes. Transfer to a plate to cool.

Prep garnishes

Chop cilantro, slice lime into wedges, and set scallion greens aside for garnish.

Marinate shrimp

In a bowl, whisk together 1 cup coconut milk, red curry paste, fish sauce, 1 tbsp lime juice, 2 tsp minced garlic, 1 tsp grated ginger and 1 tsp brown sugar. Add shrimp and toss to coat. Refrigerate while you prepare vegetables, 10–15 minutes (do not marinate more than 30 minutes or shrimp will firm up).

Stir-fry vegetables

Heat a large skillet or wok over high heat. Add 2 tbsp oil and swirl to coat. Add sliced onion and white parts of scallions; stir-fry 1 minute. Add minced garlic and grated ginger; stir 30 seconds until fragrant. Add bell pepper, carrot and snap peas and stir-fry 2–3 minutes until vegetables are bright and just tender-crisp. Push vegetables to the side of the pan or transfer to a plate and keep warm.

Cook shrimp

Wipe the skillet if it looks too browned, then return to medium-high heat. Add a small splash of oil if needed. Remove shrimp from marinade (reserve marinade liquid) and place shrimp in a single layer in the hot pan. Cook 1.5–2 minutes per side until opaque and just cooked through (internal temperature ~120–125°F for large shrimp). Transfer cooked shrimp to the plate with vegetables.

Make coconut curry sauce

Reduce heat to medium. Pour the reserved marinade into the pan along with 1 cup additional coconut milk, 1 tbsp soy sauce, 1 tbsp lime juice, and 1 tsp brown sugar. Bring to a gentle simmer, stirring to dissolve. In a small cup, whisk 1 tsp cornstarch into 1 tbsp water to make a slurry; slowly whisk slurry into simmering sauce. Cook until sauce thickens slightly, about 1–2 minutes. Taste and adjust seasoning with salt and pepper to taste.

Combine and finish

Return shrimp and vegetables to the pan and toss gently to coat with curry sauce; warm through 1 minute. Stir in half of the chopped cilantro. Remove from heat.

Divide sticky white rice among 4 plates. Spoon coconut curry jumbo shrimp and vegetables alongside or over rice. Sprinkle toasted coconut and remaining cilantro over the top. Garnish with scallion greens and lime wedges. Serve immediately.